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Campfire fish tacos with flour tortillas, tomatoes, avocado, onion and yogurt sauce on plate.
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5 from 1 vote

Campfire Fish Tacos

These easy campfire fish tacos are made with seasoned fish, sliced avocado, sauerkraut, tomatoes and a quick lime yogurt sauce!
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 2 people
Calories: 621kcal
Author: Sarah Trenalone

Equipment

  • 12" cast iron skillet
  • Heat-resistant glove or a pot holder
  • thin metal spatula
  • plates and napkins for serving

Ingredients

Fish:

  • 8 ounces fish, such as rockfish, salmon or trout (See recipe note “Types of fish”)
  • 1 tablespoon avocado oil Or use another high-smoke-point oil
  • 1 teaspoon Old Bay seasoning
  • Pinch salt

Lime Yogurt Sauce:

  • ½ cup plain yogurt (whole milk preferred)
  • 1 lime, juiced + zested

Tacos:

  • 4 flour tortillas
  • 1 avocado, diced or sliced
  • ¼ cup sauerkraut or finely chopped cabbage
  • ¼ cup cherry tomatoes, halved
  • ½ red onion, sliced (Or use 2 diced green onions)

Extra Toppings (optional):

  • 1 lime, quartered
  • salsa
  • hot sauce

Instructions

  • Wrap the tortillas in foil and place them on the campfire grate to warm up. Once the tortillas are warmed through, remove from the heat and keep them wrapped in foil until you're ready to serve.
    Mix together the yogurt sauce ingredients and set aside.
    Meanwhile, place fish on a work surface (such as a cutting board or foil). Drizzle the fish with remaining oil, and then season with salt and Old Bay.
    Fish on cutting board drizzled with oil and seasoned with salt and Old Bay.
  • Place pan on a hot campfire grate over indirect heat. Add the oil.
    When the oil is hot, add the fish to the pan. (If the fish has skin, add it skin-side down.)
    Seasoned fish cooking in pan on hot campfire grate over coals.
  • Cook fish until it’s about halfway cooked. 
    For thin fish, this will be about 3 minutes.
    For thicker fillets, watch the sides of the fillet as they turn opaque from the bottom up, and flip when the fish is about halfway cooked.
    Don't touch the fillets until they're ready to flip.
    Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.
    (You’ll be flaking the fish apart after cooking, so it’s fine if it falls apart a little while flipping.)
    Fish flipped to continue cooking in skillet on campfire grate.
  • After flipping, cook the fish about 2 more minutes, and then remove the pan from the heat.
    Flake the fish apart with a fork.
    Cooked fish after being flaked apart in skillet.
  • Unwrap the tortillas from the foil.
    To assemble the tacos: divide the fish, avocado, sauerkraut, and tomatoes among the tortillas. Top each taco with a dollop of yogurt sauce and a few green onions. Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.
    Serve right away while the fish and tortillas are still warm.
    Campfire fish tacos with flour tortillas, tomatoes, avocado, onion and yogurt sauce on plate with fire pit in background.

Notes

Types of fish:
  • Slightly firm fish, such as salmon or rockfish, will be easier to cook on the campfire.
  • More delicate, flaky fish (like tilapia or grouper) can still work, but could fall apart more easily when flipping.
Prepare ahead:
  • The yogurt lime sauce can be mixed together up to a week before serving.  Keep it refrigerated or in a cooler until ready to use.

Nutrition

Calories: 621kcal | Carbohydrates: 41g | Protein: 30g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Cholesterol: 70mg | Sodium: 249mg | Potassium: 1370mg | Fiber: 11g | Sugar: 6g | Vitamin A: 382IU | Vitamin C: 24mg | Calcium: 168mg | Iron: 3mg